Chop Chicken thighs into small, bite sized pieces. In a bowl, place all spices and mix well. Add the chicken pieces and toss to coat.
Heat olive oil in a dutch oven. Add the pieces and sear quickly. Reduce heat, add beer, cover and cook until cooked through, about 10 to 15 minutes.
In a large bowl, add the Masa and the salt, stir to combine.
Add the beer and butter, stir to combine. If the dough is too dry to hold together, add additional beer or water. If it is too wet, add more Masa.
Form into balls a bit larger than golf balls.
Prepare a tortillas press by wrapping in plastic wrap or covering with parchment paper (you can place tortilla ball between two sheets of parchment and use a rolling pin). Place one ball in the center.
Press, rotate and press again until thin.
Heat a griddle (or cast iron skillet) to a medium high heat (about 350 for electric griddles).
Cook until slightly brown on the bottom (about 30 seconds to a minute) flip and cook on the other side. Don’t overcook.
Fill tortillas with chicken, garnish and serve.